Pig day is back! Yes the annual revelry consisting of taking large amounts of different cuts of pork and doing things with them is happening on Sunday April 14th.
Due to perfectly understandable Health and Safety issues, neither Bea nor the government will let me slaughter a pig on site in Arch 76, Druid St – which is probably just as well, so we shall have a plethora of cuts and bits to cook with them all day.
A few of the guest chefs have still to be confirmed, so the menu may be subject to change (especially if they are Spanish and decide that they just know better) but we should be making:
11 am – pork belly or bacon rolls and tea/coffee
Various mini burgers
Morcilla (this may become Catalan black butifarra or bull Negre)
Pigs trotter paella
Pig’s cheeks in chocolate sauce
pork ribs in lard
Roasted pigs ears
Once we have made the chorizo, Sobrasada and morcilla we will smoke some of them as well.
This is a all hands on deck day designed to give you an experience of rural Spain without actually leaving central London.
Please come wearing non slip shoes and if you have long hair, please make sure that it is tied back.
The cost for the day is £110 and tickets are available here.